Servings
2
'I love doing a chicken dish like this! I need to do them more often as they are super filling! This one had a sweet, smokey sauce which went perfect with the roast potatoes'.
(credit to @yorkshire.foody)
Ingredients
- 300g chicken
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1 tsp garlic powder
- 60g reduced soft cream cheese
- 1 chicken stock pot made up to 200ml
- 1 tsp djon mustard
-
40 ml Very Dark Maple Syrup
- 1 onion
- 1 potato
- salt & pepper for seasoning
- broccoli or other veg
- Balsamic glaze
- Fresh basil to serve
Directions
- Cut potatoes into cubes and par-boil for 10 mins.
- Season with salt, pepper and paprika, onion and garlic powder (use half the above)
- Bake in an oven for 20-30mins at 190c Fan
- Mix the remaining onion powder, paprika, garlic and basil.
- Cut the chicken intochunks and season with the mixed spices
- Fry the chicken and onion on a medium heat until golden but not cooked through.
- Turn heat down to low, add stock and cream cheese. Mix and simmer for a couple of minutes.
- Add maple & djon to the mixture & continue to simmer until the sauce is reduced.
- Serve and drizzle the chicken with balsamic glaze and a few chiffons of basil.